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Nut bread

I am always trying new ideas to find the perfect gluten free bread and I have already built up a small collection. Before I went gluten free I loved eating whole meal bread and especially loved nut bread with some French cheese so I went on a quest to find a gluten free recipe. I search high and low but never managed to find one which I liked so I decided to make my own. Now baking gluten free bread isn't easy and if you are used baking bread in a traditional manner, you'll be surprised that the batter if often quite runny but fear not this recipe is one of my favourites and it makes a moist and delicious bread.

Ingredients for the bread dough:

FOR 25 SLICES

430 ml / 1 3/4 cup + 1 tbsp water

30 ml 2 tbsp olive oil

5 ml / 1 tsp apple cider vinegar

3 eggs

25 g / 5 tsp chickpea flour

125 g / 5/6 cup millet flour (or brown rice flour)

125 g / 1/2 cup tapioca flour

125 g / 1/2 cup potato starch

12 g / 2 tsp salt

20 g / 1 1/2 tbsp coconut sugar

10 g / 2 tbsp psyllium husk

15 g / 1 1/2 tbsp dry baker's yeast.

Mix water, oil, vinegar and eggs with a mixer. Mix the different types of flour, starch, salt, sugar and psyllium husk in a separate bowl. Add the yeast to the dry ingredients. Add the dry ingredients to the wet mix and mix for 2 minutes.

You can add nuts, seeds and dried fruit to this bread dough.

For my nut bread :

100 gr/ 1 cup dried cranberries

50 gr/ 1/2 cup whole hazelnuts

50 gr/ 1/2 cup pecan nuts (whole)

Add cranberries to the bread dough. Chop up the nuts and add. Mix the dough. It will be quite runny, don't worry about that.

Bake in for about 35 minutes in a preheated oven. (180°C / 350°F). Check with a cooking thermometer. The bread must have a temperature of 90°C / 194°F in the centre. Take it immediately out of the tin and let it cool.